vegan mango peach toaster pastries #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. #ad #SweetsSquad

If you have some jam and puff pastry at home, you can make these Vegan Mango Peach Toaster Pastries at home! Irresistibly sweet, flaky, and ready in just 15 minutes!

Hi friends and happy Thursday! #BrunchWeek continues today and I have seriously the easiest treat ever for you. HONEST. I couldn’t have made this easier if I tried. If you have puff pastry, mango peach preserves, powdered sugar, and a lil bit of milk… you can make these Vegan Mango Peach Toaster Pastries! They’re so simple and incredibly delicious. Flaky puff pastry, sweet jam, and colorful sprinkles all come together to create the perfect portable treat. Let’s go make them!

Today’s sponsor spotlight is on Sweets & Treats! You may remember them from events in the past, including #HalloweenTreatsWeek and #ChristmasSweetsWeek. I am so happy to be working with them again today to showcase these fun neon Crispie Sprinkles! So I recently learned that not all sprinkles are vegan, which was a total surprise to me!!! If you think about it, it makes sense though. Some mixes contain beeswax, cochineal extract, or even shellac which are all derived from bugs (eep!). Thankfully, Sweets & Treats has a vegan section on their website so you can find all their pretty plant-based sprinkles in one place!

As usual, be sure to check out my talented blogger friends’ delicious creations for today!

I hope you guys will give these mango peach toaster pastries a try! They are crazy simple and it’s SO easy to customize them with your favorite jams & preserves! You could even do a PB&J combo or add chocolate in here. The possibilities are endless. Just don’t forget the cute sprinkles on top! 😉

Place a tablespoon of mango peach jam in the center of 5 of the rectangles, spreading it a bit but still leaving an edge. Top with the 5 remaining rectangles, and using a fork, press all around the edges to seal. Place pockets on a baking sheet lined with parchment or a silicone liner.

While the pockets cool off, make the frosting. Add the powdered sugar to a small bowl and mix in the nondairy milk a spoonful at a time until a thick glaze forms. Add in the orange food coloring, vanilla extract, and pinch of salt.

To finish the puff pastry pockets, spoon some of the frosting on top, and add on the Sweets & Treats Crispies Sprinkles. Enjoy!

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a Rafflecopter giveawayDisclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

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Hi! My name is Valentina and I'm The Baking Fairy!Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. Currently vegetarian/90% vegan but always improving :) I want to show people that vegan food is not just for vegans!